Cheryl Schaefer, What culinary School didn’t teach me

Chef Cheryl Schaefer holds a Bachelor’s Degree in Culinary Management from the International Schools at The Art Institute of Salt Lake City. She has worked at such notable Utah restaurants as Faustina and Forage. Additionally, she rounded out her experience by working at bakeries, assisted livings and large-scale catering operations as well. After graduating culinary school…

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Victor Gielisse – Mastering your career

Victor Gielisse is principal of CFT/Culinary Fast -Trac and Associates, Inc, a Culinary Services Group. Over the past two decades he played a significant role in the growth and evolution of the CIA, helping to shape the world-class education programs and, by extension, the future of the students and the industry. He served as Dean…

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Neil Bridenstine, Paying your Dues

Neil Bridenstine is the Executive Chef at Davis Technical College, where he oversees a café, catering service and the culinary school. His philosophy is to make really good food using fresh ingredients and perfect execution. Neil holds a Bachelor’s degree in Food and Beverage Management from the Art Institute of Las Vegas. During the last…

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Stuart Sharp VP of Sales for Cambro

Stuart Sharp is a Foodservice industry veteran with more than 25 years of experience primarily in the field of plastic small wares and light equipment.  With an understanding of chemical engineering, he brings a unique perspective to equipment manufacturing. During his 19 years with Carlisle in various sales and marketing leadership roles including a 4-year…

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Wes Turnage – The Ever Evolving Chef

Wesley Turnage CEC CCE CCA FMP Senior Manager, Culinary Planning Erlanger Health System   Chef Wesley has since his childhood in rural Mississippi, had an affinity for the culinary arts. He decided to pursue his passion after he began his career working as a line cook at an upscale restaurant on the Oxford, Mississippi town…

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